Description

This Bourbon Blackberry Chicken recipe combines tender, juicy chicken breasts with a rich and tangy blackberry glaze enhanced by bourbon and balsamic vinegar. The glaze, made from fresh blackberries and sweet preserves, adds a burst of fruity flavor perfectly balanced with garlic and Dijon mustard. Garnished with fresh thyme and more blackberries, this elegant yet easy skillet dish is ideal for a delightful dinner that blends sweet and savory in every bite.

Ingredients

Scale

Blackberry Glaze:

½ cup (72 g) blackberry preserves
¼ cup water
2 tablespoons bourbon
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
½ teaspoon garlic, minced
½ teaspoon kosher salt
⅛ teaspoon black pepper

Chicken:

1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts), pounded to an even thickness
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika
2 tablespoons extra virgin olive oil
1 ½ cups (216 g) fresh blackberries, divided
Fresh thyme, for garnish

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Instructions

Prepare the Blackberry Glaze: In a medium bowl, whisk together blackberry preserves, water, bourbon, balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until fully combined. Set aside to let the flavors meld.
Dry the Chicken: Pat the chicken breasts dry using paper towels to ensure good searing and even cooking.
Season the Chicken: In a small bowl, mix kosher salt, black pepper, and paprika. Season both sides of the chicken breasts evenly with this spice blend.
Cook the Chicken: Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the chicken breasts and cook for 6-7 minutes on the first side without moving them, to develop a golden crust. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Remove cooked chicken from skillet and transfer to a plate; cover loosely with aluminum foil to keep warm.
Sauté Blackberries: Add 1 cup of fresh blackberries to the same skillet and cook over medium heat for 2-3 minutes, stirring gently, until the berries soften and release their juices, deglazing the pan.
Add and Simmer the Glaze: Pour the prepared blackberry glaze into the skillet with the softened blackberries. Stir gently to coat the berries and let the glaze simmer for 1-2 minutes to warm and slightly thicken.
Combine Chicken and Glaze: Return the chicken breasts to the skillet, spooning the blackberry glaze over them. Simmer for an additional 1-2 minutes to warm the chicken through and allow it to absorb the sauce flavors.
Serve: Plate the chicken breasts, spoon generous amounts of blackberry glaze on top, and garnish with reserved fresh blackberries and sprigs of fresh thyme for an aromatic finish.

Notes

You can substitute bourbon with apple cider for a non-alcoholic version.
Ensure chicken breasts are pounded to even thickness to promote uniform cooking.
Use fresh blackberries for best flavor, but frozen can be used if thawed beforehand.
Monitor heat closely during cooking to prevent glaze burning due to sugar content in the preserves.
Leftover glaze can be refrigerated for up to 3 days and used as a sauce or marinade.

Nutrition

Serving Size: 1 chicken breast with glaze (approx. 7 oz)
Calories: 350
Sugar: 15 g
Sodium: 550 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 85 mg